Never underestimate the power of roasted veggies. This mix of colorful root vegetables could be your favorite side dish. These Easy Sheet Pan Roasted Veggies are the perfect light and healthy side dish for holidays or any occasion and take only 30 minutes to make!

Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.

What Vegetables to Roast

Root vegetables ( like potatoes, parsnips, sweet potatoes, and carrots) are the common ones when it comes to roasting. Take a look through your crisper drawer, and you’ll find all sorts of other roasting possibilities from crucifers like broccoli and brussels sprouts to zucchini, onions, bell peppers, and cabbage. Even tomatoes can be roasted. Try any vegetable and see if you like it roasted.

Don’t Skimp on the Oil

Once you’ve cut your vegetables down into bite-sized pieces, toss them good-tasting oil. Use enough to give the vegetables a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl (a tablespoon or two). Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Normally a mild olive oil is used when roasting vegetables, but coconut oil, avocado oil, or any other oil would also work. Toss the vegetables with your hands to rub the oil into the vegetables until all are evenly coated.

Then, toss your vegetables with some salt. You can add black pepper or any other seasonings, as well. Again, be generous, but not excessive

Give the Vegetables Space (More than You Think!)

Spread the vegetables out onto a baking sheet. You want to see a bit of space around the veggies( split them between two baking sheets if needed). Crowding will make the vegetables steam instead of roast.

The oven should be hot before you put the vegetables into the roast. Around425°F is ideal for roasting most vegetables; this can be adjusted up or down as you prefer.

Roast Until You See Toast

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

3 Ways to Roast Mixed Vegetables

If you’d like to make a mixed vegetable side dish, you have three options.

First, Roast vegetables individually: this is the easiest, you can roast the individual vegetables on separate trays and combine them after roasting. Monitor how quickly each vegetable is cooking and pull each vegetable from the oven when it’s done.

Second, Pair vegetable friends: you can pair together vegetable friends (ones that roast at roughly the same rate). For example cauliflower and broccoli, or butternut squash with potatoes. Combine these on the same baking sheet and roast them together.

Third, Roast in stages: you can add different vegetables to the baking sheet in stages. Start roasting the hardest, longest cooking vegetables first, and then add softer, quicker-cooking vegetables later on. If the baking sheet starts to get full, split the vegetables between two pans, so you don’t crowd them. Aim to have all the vegetables finish roasting around the same time. A little extra roasting time is unlikely to hurt.

General Roasting Times for Vegetables

Cooking times are for roasting vegetables at 425°F.

Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

This one-pan meal of chicken and roasted vegetables is low-cal and packed with flavor. A delicious healthy meal-in-one

Source: RecipesToTry.ca

Recipe type: main dish

Serves: 2 servings

Ingredients

Marinade

2 tablespoons balsamic vinegar

2 ½ tablespoons honey

½ tablespoons olive oil,

1 cloves garlic, minced

½ teaspoon dried thyme

½ teaspoon dried rosemary

¼ teaspoon red chili flakes

½ teaspoon kosher salt

⅛ teaspoon black pepper

Veggies

10 baby potatoes, quartered

½ tablespoon olive oil

½ cup carrots, sliced in half long, cut into 3-inch pieces

4 oz. mushrooms sliced

½ red onion chopped in large chunks

½ sweet red pepper sliced

10 Brussel sprouts halved

Chicken

4 chicken legs (4), trimmed thigh leg separated

Directions

Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).

In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt, and pepper. Stir well to mix.

Place the chicken pieces in a re-sealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes or up to overnight

While the chicken marinates, place the potatoes and Brussel sprouts, carrots onion, mushroom on Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).

In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt, and pepper. Stir well to mix.

Place the chicken pieces in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes or up to overnight

While the chicken marinates, place the potatoes and Brussel sprouts, carrots onion, mushroom on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 20 minutes.

Remove the sheet pan from the oven.

Remove the marinated chicken from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced and beside the vegetables (chicken should not touch or be put on top of the veggies). Pour the marinade from the bag over the top of the chicken and vegetables.

Return the sheet pan to the oven. Bake for 25-35 minutes, periodically basting the chicken with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).

Allow the chicken to rest for 5 to ¬10 minutes. Spoon the pan juices over the top of each chicken piece before serving.

Notes

The vegetables should not touch the chicken or it will steam instead of roast. Line the pan with foil for easy cleanup. Chicken breasts could also be used.

Nothing simpler then using one pan and having dinner ready in 15 minutes that is tasty and delicious and not to mention nutritious and low calorie.

Source: RecipesToTry.ca

Recipe type: Main Dish

Serves: 2

Cook time: 13 mins

Total time: 13 mins

Ingredients

Aluminum foil

Non stick vegetable oil cooking spray

2 salmon fillets (about . each)

salt and pepper to taste

For the salmon glaze

1 tablespoon honey

1 tablespoon lemon juice

½ teaspoons ginger minced

2 garlic cloves minced

½ teaspoon fresh dill chopped

½ teaspoon fresh basil chopped

½ teaspoon fresh thyme chopped

For the Veggies

1 cup Brussel sprouts halved

1 cup broccoli flowerets

1 tablespoon fresh thyme chopped

1 tablespoon olive oil

½ tablespoons lemon juice

1 clove garlic minced

Directions

Cover the sheet pan with aluminum foil and spray with non stick cooking spray. Spread out your Brussel sprouts and broccoli flowerets on one half of the pan and drizzle with 1 Tbsp. olive oil and ½ Tbsp. lemon juice. Season with salt and pepper and sprinkle the garlic and ½ Tbsp. thyme over the veggies.

Place salmon on the other side season both sides with salt and pepper and brush the glaze onto both sides.

Place in the Cuisinart Steam oven on the middle rack and use the bake and steam setting at 400 F for 10 minutes (the time may have to be adjusted depending on the thickness of the salmon) The salmon should flake easily with a fork when it’s ready. When done change the setting to broil at for 3 minutes.

For Brine: in an extra-large stainless-steel stockpot combine 1 cup kosher salt and brown sugar; stir in apple juice, the water, Maple syrup, and mustard. Cook and stir over medium-high heat until salt and sugar are completely dissolved. Remove from heat; cool to room temperature.

Remove giblets from chicken, if present; discard or reserve for another use. Rinse chicken inside and out with cool water. Place chicken in stockpot, making sure it is immersed in the brine. Cover and chill for 12 hours.

In a resealable plastic bag combine carrots, onions, fennel, 2 or the thyme sprigs, and the garlic; drizzle oil over vegetables. Seal bag; massage vegetables to evenly coat with oil. Chill for up to 12 hours.

A melody of vegetables in a flavorful sauce with juicy, moist roasted chicken that bakes in one pan. Delicious

Source: RecipesToTry.ca

Serves: 3-4

Ingredients

1 cup low-sodium chicken broth

1 ½ teaspoons cornstarch

½ cup white wine

4 garlic cloves, peeled and smashed

2 teaspoons minced fresh thyme

6 -7 chicken thighs or chicken pieces bone-in, skin-on

1 tablespoon vegetable oil

2 tablespoons unsalted butter

fresh ground salt & pepper

12 Brussels sprouts (if large cut in half.

2 medium carrots cut in 2 inch pieces

10 baby potatoes cut in half

8 to 10 mushrooms

2 shallots peeled and cut in half

Directions

) Whisk 2 tablespoons broth and cornstarch in small bowl until no lumps remain; reserve. Combine remaining broth, wine, garlic, and thyme in large measuring cup.

) Pat chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in large oven safe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 10 minutes. Flip and cook until lightly browned on second side, about 2 minutes.

) Place vegetables in baking pan with Brussels sprouts in the center and the carrots, potatoes, mushrooms, and shallots around the outside in one layer. Place the chicken thighs on top of the vegetables.

) Slowly pour broth mixture into skillet and bring to boil. And reduce to 1 cup of broth. Pore the broth into the baking pan with the vegetables and chicken.

) Put on lower rack in the Cuisinart Convection Steam Oven put on bake steam, 450°F for 20 minutes. When done Chicken will registers 160 for white meat or 175 for dark meat let sit covered with foil while you finish the sauce.

) Pour pan juices into liquid measuring cup; skim and discard fat. Return defatted pan juices to the empty skillet. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer until sauce is reduced to 1 cup again. Add reserved cornstarch mixture and simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter. Season with salt and pepper. Pour sauce over vegetables and around the chicken.

Notes

You can use any combination of white and dark meat. For even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks. You can also use any vegetables you have just remember to place any vegetable that needs less cooking time in the middle. To bake in normal oven Preheat oven to 450° F place oven rack to middle position place pan with vegetables broth and chicken in the oven and bake for 15 to 20 minutes

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